My Great Aunt Eva happily shared this recipe with me, among others, when I went to housekeeping. I was very pleased and felt it a great compliment that my dad would say it was just like hers when I would make it for him. While it was one of his favorites, Green Tomato Pie doesn’t hold the same appeal for me. I prefer my green tomatoes fried.
Aunt Eva Litten’s Green Tomato Pie
- Pastry for an 8″ double crust
- 6 medium green tomatoes
- 1 C sugar
- 1 tsp salt
- ½ tsp cinnamon
- 2 T flour
- ½ tsp nutmeg
- 3 T lemon juice
- 1 tsp grated lemon rind
- 1 T butter
Roll out ½ pastry and fit to pie plate. Core and thinly slice and quarter tomatoes. Combine sugar, salt, cinnamon, flour and nutmeg. Add tomatoes and toss lightly. Add lemon juice and rind. Turn mixture into pastry. Dot with butter and cover with remaining pastry. Seal and cut slits in top. Bake for 40-45 minutes at 375º or until tomatoes are tender. Serve pie slightly warm.
When my dad was born he was very ill. My grandfather’s sister Eva Philomena Spalding Litten came to stay with the family in York Haven after he was born. She helped take care of my dad and my grandmother for several months. Aunt Eva often related the story to me of how frail dad was and that she had to carry him around on a pillow. It was a number of months until he was strong enough and they knew he would survive. Dad was always very close to his aunt and I always loved visiting with her as well. She was thrilled to have met my oldest daughter, Laura, when she was born.
Like all the women in my family she was a wonderful cook and I treasure those recipes that have been handed down.